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Fruitcake Biscotti

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Trans-fat Free, Good source of fiber


½cup butterVideo softened
2cups sugarVideo
4large eggVideo
1teaspoon lemon zest grated
½teaspoon vanilla extractVideo
¼teaspoon almond extract *
5cups flour, all-purpose
2teaspoons baking sodaVideo
1teaspoon baking powderVideo
½teaspoon salt
¾cup cranberries dried
¾cup cherries, dried tart*
½cup orange zest candied*
¾cup almonds coarsely chopped, whole, blanched*
* not incl. in nutrient facts


Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.

Add eggs, 1 at a time, beating after each addition.

Add lemon rind and next 2 ingredients, mixing well.

Combine flour and next 3 ingredients; add to butter mixture, beating just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; lightly flour hands, and knead in cranberries, cherries, orange rind, and almonds.

Divide dough in half; shape each portion into a 14-x 2 inch log on a lightly greased baking sheet.

Flatten logs slightly.

Bake at 325 for 30 to 35 minutes or until golden brown.

Cool on baking sheet 5 minutes.

Transfer to a wire rack to cool completely.

Cut each log diagonally into ½ inch-thick slices with a serrated knife using a gentle sawing motion, and place slices on ungreased baking sheets.

Bake at 325 for 10 minutes; turn cookies over, and bake 10 additional.

NOTE: If you can't find dried cranberries and cherries at your supermarket, substitute raisins, dates, or chopped dried apricots.

First published: last updated: 2015-02-09




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Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 62021% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 403mg 17%
Total Carbohydrate 37g 37%
Dietary Fiber 3g 10%
Sugars g
Protein 23g
Vitamin A 10% Vitamin C 3%
Calcium 4% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

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